Octopus And White Bean Salad

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1 octopus (about 2 1/2 pounds), thawed if necessary

Court bouillon

2 cups dry white wine

2 celery ribs, chopped

1 large carrot, chopped

1 onion, chopped

3 to 4 sprigs Italian parsley

1 bay leaf

12 black peppercorns

2 tablespoons white wine vinegar

Salt to taste

The Salad

3 cups cooked white beans

1/4 cup extra virgin olive oil

3 tablespoons fresh lemon juice, or to taste

2 tablespoons chopped Italian parsley

1 to 2 garlic cloves, minced

Freshly ground pepper to taste

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